Blueberry Tartlets, Love Em!

Blueberries rule my universe right now; still fairly plentiful and still sweet.  The flavor can’t be beat. My guy loves them and I have to agree; they are the tastiest and healthiest fruit.  I am in love with these tartlets. The crust to fruit ratio is perfect and I made them with a minimum of sugar as these ripe berries are already quite sweet. I got my fruit at Aldi’s for a great price; every grocery store has blueberries by the pint. They are very good for your body; full of fiber, low in sugar, and full of other nutrients. They are especially you have blood sugar issues.  See http://www.medicalnewstoday.com/articles/287710.php for more information.

Tips: Try not to bake in a hot kitchen; it makes it hard to roll out dough or even make the crumb mix. If it gets above 76 degrees you should turn on the air to keep your crust from acting weird.  I had to put mine in the freezer for a bit to help it hold the desired shape.

Don’t eat these tartlets fresh from the oven; they should be cooled to just warm or room temperature or even a bit chilled. They were perfect, just like a big pie only tiny each is one individual dessert.  You could certainly serve them with vanilla ice cream. We had them that way the other night and that was a treat indeed.

My apologies: these pictures were taken in a hurry; hot day and there was no spare time so they are looking rustic and crumbs dot the baking pan but frankly rustic tartlets are lovely. Be as tidy as fits your needs.

 

Angie’s GF Blueberry Crumb Tartlets: makes 6

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

You will need 6 flat bottom 4 inch tartlet pans if you make them all at once. My pans are 4 in an attached group. I baked 4 one day and 2 the next day

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

2 1/3 cups fresh blueberries, place in medium bowl

Mix with:

6 Tbsp. sugar

2 Tbsp. quick tapioca

¼ tsp. cinnamon

Let stand while you prepare the crumb crust. This is important so the tapioca can soften and absorb some juices before baking. If you like things tart add a tsp or two of fresh lemon juice to the berries.

Tartlet construction: Break dough into a large ball and a small one. Roll out big ball in a pie bag or between the two sheets of wax paper, try to get the thickness even and somewhat thin, no thick middle! Peel off one side of paper and place in 4 set tartlet pan, centered.  Remove other slice of wax paper.  Cut into 4 pieces with a sharp knife. Mold the crust to fill each tartlet shape with no holes or thin spots. Do the same with the smaller ball and create 2 more tartlet crusts. If you only have one pan you can refrigerate the dough and make the two other tartlets later.  Fill each tartlet with fruit mixture to the top of the dough… after you have the crumb topping ready to go.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you want that look.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of each tartlet with crumb mix; use as much as you like.  I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 375 degree oven for 30-32 minutes until bubbly and the crumb crust is light brown.  Cool at least a half hour before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

blueberry tartlet 2017

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for 5-8 minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust. This is a big benefit of having this type of oven; it is a two oven range with a full sized lower oven.

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine. Originally posted summer of 2017. No changes made to recipe.

Rhubarb Custard Crumb Pie, Oh My!

Rhubarb is starting to get plentiful so it was a good choice for my first adapted gluten free pie recipe years ago. This is my favorite rhubarb pie and my go to recipe for a great spring dessert.

 

This is an easy pie even though it has several steps.  I store any leftover crumb mixture in a sealed container in the fridge; keeps a few weeks.  It is different from the usual rhubarb pie because the texture is a bit closer to a crumb cake, no wet, slimy texture and no ultra sour flavor.  I think this new version tastes as good as it did when I made it with wheat flour.  This GF crust will work for any pie you wish and the GF crumb topping is great for any crumb pie topper.  What I am giving you is my mixture of three recipes with some small modifications over time to create my first GF pie recipe.  I know it has several steps but each one is easy and you can use these crust and crumb recipes for other pies.

I like it because it has a great texture and the flavor is complex but subtly rhubarby.  It isn’t really soft or all that custardy but more cake-like in texture. It is a game changer of a rhubarb pie. I promise you that!

Angie’s GF Rhubarb Custard Pie

Crust:

1 c plus 1 tbsp brown rice flour mix (recipe for blend at bottom of pie recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

——————

Spray a 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice. Do not leave out the juice; it is critical to the crust texture and structure!  Mix until it comes together into big chunks.  Shape the sticky mess into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks.

rhubarb

My sister Karen bought me one of those pie crust plastic bag thingies; has a zipper around the edge.  I love it; it works better than wax paper which can get soft and torn as you roll out the crust.  King Arthur Flour sells them on line. I highly recommend you get one for making pie crusts from scratch especially gluten free crust.   Or just use a sheet of heavy duty plastic! Strong enough to work with the rolling pin better than wax paper.pie crust bag

Filling:

4-5 cups cut up fresh rhubarb – place in medium bowl

Mix with dry mix made of

2/3 – 1 c sugar (depends on how sweet you like your pie) I go with 2/3 cup

¼ c brown rice flour mix (see below recipe)

½ tsp nutmeg

Sprinkle cinnamon

Roll out pie crust between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with dry rhubarb mix.  Pour the following wet mix evenly over this mixture:

Wet mix: 3 eggs beaten lightly with 1/3 c milk (not skim), and ¼ tsp almond extract.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of the pie with the crumb mix; use as much as you like.  I like about 2/3 of the mixture.  Up to your personal taste… It sinks into the rhubarb and wet mixture to create an almost cake like texture and the crumb crust adds lots of sweetness and eye appeal.

Bake in a preheated 375 degree oven for 55-60 minutes until bubbly and the crust is light brown.  Cool at least 2 to 4 hours before serving at room temperature.

Brown Rice Flour Mix (same as King Arthur’s Basic Blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This post was originally published in the late spring of 2013.  I revised it somewhat since then.  I have made this pie many times in past years to rave reviews.  One of my friends had it for dessert at my house and said it was the best pie she had ever eaten, gluten free or not!  Spring is rhubarb season.  Go forth and make pie!

Peach Tartlet Perfection

It is the peak of peach season so get some peaches and whip up a delicious gluten free peach pie. I wanted individual tarts so everyone would feel special; that I baked them a pie; easy to do!  If you don’t have these deep dish pans you can use the flat bottomed tartlet pans; but they probably won’t hold quite as much filling. Plus I think the proportion of fruit to crust is just perfect in a small tartlet.  Try them and see; a delightful summer dessert.

Please make every effort to use local fruit; can get peaches at orchards like Bechdolt’s near Springtown, at most farm stands and at farmer’s markets; one on Saturdays in Easton or Sunday’s in Hellertown.  This pie really showcases great tasting peaches. If you use lousy peaches your result will lack great flavor. But, here’s the thing: store peaches can be poor in flavor and texture due to improper chilling so I strongly suggest you get locally grown, sweet, ripe peaches to make your pie.  I love when they have a pink blush; it makes the pie so pretty and perhaps even tastier.

To peel; heat 3 inches of plain water, drop the peaches gently in 4-5 at a time and blanch them 2-3 minutes, two if very ripe, 3 if less ripe.  Allow to cool somewhat before peeling.  I like to do that over a bowl to catch the juices as I slice each peach.

Don’t eat these tartlets hot; should be cooled to just warm if you like it so or room temperature or even a bit chilled. They were perfect, just like a big pie only tiny and making one individual dessert.  You could certainly serve them with vanilla ice cream.  And this recipe, like all peach desserts, works perfectly with fresh nectarines, bonus: no peeling required!

Angie’s GF Peach Crumb Tartlets: makes 7

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

You will need 7 deep dish 4 inch tartlet pans if you make them all at once. I actually froze my dough and made the second batch of 3 a day later. Adjust the filling to the number of tartlets you are baking.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

6 cups sliced fresh peaches, peeled and cut in thick slices, place in medium bowl

Mix with:

½ cup sugar

1/4 cup quick tapioca

I made it in two parts; used 7-8 smaller peaches for each batch. Adjust the sugar and tapioca accordingly.  Let stand while you prepare the crust. This is important so the tapioca can soften and absorb some juices before baking.

Break dough into 7 small equal balls.

Roll out each tiny crust in a pie bag or between the two sheets of wax paper, try to get the thickness even and somewhat thin, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Or not; I left mine kinda rough but it worked fine! Place the crust lined pans on a baking sheet with a rim to catch any spills. Fill each tartlet with fruit mixture after you have the crumb topping ready to go.

Crumb topping

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you want that look and I did!

Sprinkle the top of each tartlet with crumb mix; use as much as you like.  I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 400 degree oven for 35 minutes until bubbly and the crumb crust is light brown.  Cool at least 1 hour before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for 7-9 minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust. This is a big benefit of having this type of oven; it is a two oven range with a full sized lower oven.

mass upload 8-22-16 562

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.

Reposted with minor changes from my blog; September 2016.

 

Rhubarb Sour Cream Pie

Rhubarb is a perfect choice for a spring pie.  This is easy to make even though it has several steps.  Sour cream rhubarb pie is different from any other rhubarb pie I make because the texture is light, almost fluffy. It has a touch of crumbs on the top; they are added after it bakes a while.  I think this adding of crumbs later help keep them from sinking into the raw pie and keeping it from becoming rather cake-like as my rhubarb custard pie turns out.  I never made this pie before so it was a new experience and everyone loved it! It is my adaption from a recipe off of a website called Mary/The Kitchen Paper. Keeper recipe!

The GF crust will work for any pie you wish and the GF crumb topping is q great pie topper.  I store any leftover crumb mixture in a sealed container in the fridge; keeps a few weeks.  What I am giving you is my mixture of a couple of recipes. I know it has several steps but each one is easy and you can use these crust and crumb recipes for other pies.

Angie’s GF Rhubarb Sour Cream Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (recipe at bottom of recipe)

2 tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Spray 9 or 10 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks.

Filling:

5 to 6 cups (if you use the ten inch pie pan) cut up fresh rhubarb – place in medium bowl

Mix with

1 c sugar

3 tbsp. rice flour

½ tsp cinnamon

Roll out pie crust between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with dry rhubarb mix.

Topping: Pour evenly over this mixture:  3 eggs beaten lightly with 1 cup sour cream, and 1 tsp vanilla extract.  I did use light sour cream and it worked fine.

Place in 400 degree oven and bake 15 min, lower to 350 degrees and bake 30 minutes more.  Top with crumbs and bake 20-25 minutes until the crumbs are lightly browned.  Cool at least 2 hours before serving.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about a cup of the mixture.  Up to your personal taste.

Brown Rice Flour Mix
2 c brown rice flour; 2/3 c potato starch; 1/3 c tapioca flour

Reposted from May 2016

Perfect Peach Pie

Peach season is here so get some ripe juicy peaches and whip up a delicious gluten free peach pie.   This is an easy pie to create.  Slice and dump together the filling, crumb topping made in unwashed mixer bowl you used for creating the bottom crust. You can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  Sometimes I let the mix spin in the stand mixer for extra big crumbs for this pie; love that look. If you prefer a solid crust just double the crust part and top your pie with it.  Be sure to cut some slits for steam escape! I think a lattice crust would be fantastic, if a bit more time consuming to construct.

Please make every effort to use local fruit; can get peaches at orchards like Bechdolt’s near Springtown, at most farm stands and at farmer’s markets; one on Saturdays in Easton or Sunday’s in Hellertown.  This pie really showcases great tasting peaches. If you use lousy peaches your pie will be lack luster. But, here’s the issue I want you to think about: store peaches can become quite poor in flavor and texture due to improper chilling during transport or storage so I strongly suggest you get locally grown, nearly ripe peaches to make your pie.  I love when they have a pink blush; it makes the pie so pretty and perhaps even tastier!  You might have to let them ripen a bit so plan ahead and buy them a few days before you want to make that spectacular late summer peach pie.

mass upload 8-22-16 557

Some peaches I bought a week ago at Bechdolts’ Orchard

To peel peaches for a pie (and you really must peel them); heat 3 inches of plain water, drop the peaches gently in 4-5 at a time and cook them 2-3 minutes.  Use the lesser time for more ripe peaches. Allow to cool somewhat before peeling.  I like to do that over a bowl to catch the juices as I slice each peach.

Bake and enjoy late summer in a pie in just a few minutes of work.  Don’t eat it hot; it should be cooled to just warm if you like it so or room temperature or even a bit chilled.  You could certainly serve this with vanilla ice cream.  And this pie works perfectly with fresh nectarines, bonus: no peeling required!

 

GF Peach Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour. I forget to do that most of the time so you can too!

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.  The warmer your kitchen the better chilled your crust dough should be or it will surely stick to the paper/plastic.

Filling:

6 cups sliced fresh peaches, peeled and cut in thick slices, place in medium bowl

Mix with:

½ cup sugar

1/4 tsp. cinnamon

1/4 cup quick tapioca

 

Add and stir in

1 tbsp. fresh lemon juice

¼ tsp. almond extract *(optional but it does add a lot of flavor)

Let stand while you prepare the crust.

Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with fruit mixture.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them go extra long you get big fat crumbs if you want that look and I did!

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about a heaping cup of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 400 degree oven for 45-50 minutes until bubbly and the crumb crust is light brown.  Cool at least 1 to 4 hours before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

mom's new watch 013

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for ten minutes before filling it with the fruit.  I have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust.

Brown Rice Flour Mix (Same as King Arthur GF All purpose blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine.  This blog post was originally published in August 2014.

 

Blueberry Crumb Pie – Delish!

Somehow I haven’t ever shared my recipe for blueberry pie. I went to repost it and found no post!  And as it is blueberry season and I just made a gorgeous blueberry pie this weekend I was feeling the need to share. Plus 2016 is my year of pie and I feel that compulsion to give you another fantastic pie recipe.

This is really easy to create.  Slice and dump together the filling, crumb topping gets quickly made by dumping ingredients in the mixer bowl you used for the bottom crust. You can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks.  This GF crumb topping is perfect for most any fruit pie.

Bake and enjoy summer in a pie in just a few minutes of work.  Don’t eat it piping hot; it should be cooled to room temperature.  You could certainly serve this with vanilla ice cream or any other vanilla topping.

Angie’s GF Blueberry Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

5 cups fresh blueberries – place in medium bowl

Mix with: ½ cup sugar

1/4 tsp. cinnamon

3 tbsp. quick tapioca

Add and stir in

2 tsp. fresh lemon juice

Let stand while you prepare the crust.

Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with fruit mixture.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about three quarters of the mixture.  Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 375 degree oven for 50 or so minutes until the blueberries are bubbly and the crumb crust is light brown.  I put a piece of aluminum foil on top for the last ten minutes if the crumbs are getting too browned.  Cool at least 2 to 4 hours before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes.

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for ten minutes before filling it with the fruit.  I am lucky to have a bottom heat pizza style oven which gives me perfect pie crust so I don’t ever have pale pie crust.

Brown Rice Flour Mix (same as King Arthur basic gf blend)

2 c brown rice flour

2/3 c potato starch – not potato flour!

1/3 c tapioca flour

***************************************

The crust and crumb recipes are from Annalise Roberts great cookbook, GF Baking Classics, Second Edition.

Cherry Crumb Pie…More Pie!!

Pie is a classic American dessert, what guy doesn’t like a fat slice of juicy pie? Cherry pie is perfect for the weeks before and after the Fourth of July or anytime you can get frozen sour cherries. Like this past weekend for a belated President’s Day pie.  My sister sometimes uses jarred cherries but I prefer fresh or frozen sours.  You can make it gf easily with this recipe – my crust is really tasty; my family practically cheers when I serve homemade pie and the rest of my family does not eat gluten free.

Fresh tasting, locally sourced fruits are exactly in the spirit of summer.  I picked mine this past July at an orchard down in Bucks County near the Turnpike along Limekiln Pike, about 20 minutes from Hellertown. Froze some of my pickings and here they are in this yummy treat; like a taste of high summer.

The sugar, cinnamon and almond extract create an intense cherry flavor but it will still be very cherry without the extract; left it out in the pie I made Saturday.  If you prefer a lattice it can be made by doubling this pie crust and some careful construction work.  I tend to go the easy route of the crumb as everyone loves it. You could make a smaller 8 inch pie; use a cup less fruit and cut the sugar some, ditto for the tapioca. This pie is fantastic with a scoop of vanilla ice cream on the side.  It is also yummy with some good quality plain organic yogurt, really!  Very healthy, tasty and no guilt with this treat.kolrabie 025

This recipe is a blending of my own pie filling and the pie crust and crumb recipes from Annalise Robert’s cookbook, Gluten-Free Baking Classics.  I used a touch less sugar, more fruit, and made a few other changes to create my own special pie.  Her cookbook is a fabulous resource and I can’t recommend it enough to anyone trying to bake gluten free for a family member.  There is nothing like the classic desserts that we used to enjoy seasonally to comfort a celiac who can’t eat what they used to.

 kolrabie 017

Angie’s GF Cherry Crumb Pie

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:

Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you pit the fruit.

Filling:

6 cups pitted fresh sour cherries: place in medium bowl (If frozen do not defrost and bake the pie maybe ten to fifteen extra minutes until good and bubbly)

Mix the following in a small bowl and pour over the cherries.  I used my frozen fruit and poured the following right into the bag and squished it around a bit before pouring into the pie crust.

¾ cup granulated sugar

4 tbsp. tapioca flour

½ tsp. cinnamon

1/2 tsp. almond extract

Directions:

Roll out pie crust between two sheets of wax paper or in a pie bag; try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with sweetened fruit mix.  Sprinkle the crumb topping (1 to 1½ cup) evenly over this mixture.  The more crumbs the thicker the crust they will form; for a really thick crust use all the crumbs from the recipe below.

If you love your pie really sweet add another ¼ cup granulated sugar to the dry mix part of the filling.  I found the pie to be plenty sweet but everyone has their own sweetness level.

Bake in a preheated 400 degree oven for 30 minutes with a piece of aluminum foil on top of the pie, then 20 more minutes uncovered until bubbly and the crust is light brown, longer if you are using frozen fruit.  Cool at least 2 hours before serving at room temperature.

Note: I bake pies in my bottom heat pizza oven and it gives me a great browned crust.  If your oven isn’t bottom heat you might want to pre-bake the crust 10 minutes before filling and topping the fruit.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. Don’t over mix or you will get a soft dough; not a good thing…done it and not happy with myself…still usable; just big crumbs.

¾ c brown rice flour mix

½ c granulated sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

———-

Brown Rice Flour Mix  (Same as King Arthur All purpose GF Blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Originally posted by me here in July 2015.  Minor revisions made.